Khandvi (Rolled Chickpea Noodles)
Difficulty 3/5 Ingredients 11 Steps 7
Khandvi (in Gujarati) or surali chya vadya (in Marathi) is a famous Western Indian dish. It is similar to rolled pasta made from chickpea flour. It is savoured as a snack or as a starter and is extremely popular in Gujarat and Northwestern Maharashtra.
Ingredients
Batter
- ½ cup besan (gram/chickpea flour)
- 1 cup buttermilk (light variety if available, otherwise dilute with a 4 tablespoons of water)
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder
- Salt to taste
Garnish
- 1 ½ teaspoons mustard seeds
- 1 teaspoon sesame seeds
- 15–20 curry leaves, slivered
- 1 jalapeño, very finely diced
- 1–2 tablespoons grated coconut
Steps
- Whisk batter ingredients until smooth, with no lumps.
- Heat wok or pan over medium-low heat. Add 2–3 teaspoons oil.
- Add batter. Stir continuously to prevent lumps, until mixture thickens almost to a dough.
- Test: spread a small amount on greased surface in thin layer. Cool. Try rolling it. If it will not roll, cook mixture longer.
- Spread mixture quickly on greased sheet in a very thin layer, thinner than a crêpe. Cool.
- Cut cooled layer into strips. Roll up.
- Garnish with mustard seeds, sesame seeds, curry leaves, jalapeño and coconut.
Notes from the original
- The spices can be adjusted according to taste.
- If the batter mixture isn't cooked enough, it will not solidify enough to be rolled up. If it is overcooked, you will not be able to spread it very thinly, and the rolls will be thick.
Source. Adapted from “Cookbook:Khandvi (Rolled Chickpea Noodles)” by Wikibooks contributors, revision of 2026-02-03, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Khandvi.jpg by w:User:Pmahale, Public domain, via Wikimedia. Resized; otherwise unchanged.